Spinach-Stuffed Chicken Breast

Servings: 4 ⟩⟩ Serving size: 1 stuffed chicken breast

You will need
  • 10 ounces frozen spinach, thawed
  • 8 ounces low-fat cream cheese, softened
  • 4 boneless, skinless chicken breasts
  • 1-2 tablespoons olive or canola oil
  • 1 teaspoon thyme or paprika
  • ¼ teaspoon salt (optional)
Shopping list
  • Frozen spinach
  • Low-fat cream cheese
  • Boneless, skinless chicken breasts
  • Olive or canola oil
  • Thyme or paprika
  • Salt (optional)
Nutrients per serving
  • Calories 320
  • Total Fat 17g
    • Saturated Fat 7g
  • Cholesterol 106mg
  • Sodium 380mg
  • Total Carbohydrates 7g
    • Dietary Fiber 2g
    • Sugars 4g
  • Protein 30g
What to do
  1. Preheat oven to 375oF.
  2. Combine spinach with cream cheese.
  3. Make slice in center of chicken to make a pocket.
  4. Stuff chicken breasts with spinach and cream cheese mixture.
  5. Brush tops of chicken breasts with olive or canola oil. Season with thyme or paprika and salt (optional).
  6. Bake chicken at 375oF until reaches internal temperature of 165oF (about 35-40 minutes). Check center of spinach and cream cheese mixture and thickest portion of chicken breast with meat thermometer.
Be food safe
  • Keep raw poultry and juices from touching foods that will not be cooked, such as salads.
  • Store poultry in refrigerator in leak-proof bag or container, so that juices do not drip on other foods and inside refrigerator.
  • Keep poultry refrigerated at a temperature of 40oF or below. If you do not cook poultry within 1-2 days, freeze at 0oF or below.
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